TRADER JOE'S CHOCOLATE CROISSANTS: National Chocolate Croissant Day

Today is National Croissant Day. There's nothing quite like waking up to a flaky buttery croissant. I have my favorite sources for croissants. I love croissants at La Fournee Bakery in Berkeley (close to my home), and, of course, the many cafes and bakeries in Paris.

But maybe you just want to wake up to fresh croissants without leaving home. I've posted this before, but it definitely bears reposting! Trader Joe's Chocolate Croissants to the rescue. These are some of the best frozen croissants you'll ever taste. The 'proof' is in the pudding, as they say, and these croissants are proofed (allowed to rise) overnight before they're baked for 20 minutes the following morning. The heavenly smell will take over your kitchen. This is perfect for this weekend and National Croissant Day. Just an FYI, I recently bought some TJ's croissants that didn't need rising. Yay! Even better. 

And, the price can't be beat--$4.99 for 4! In the San Francisco Bay Area, Chef Jean-Yves Charon from Galaxy Bakery is the genius behind Trader Joe's Chocolate Croissants. Rumor has it that Williams Sonoma gets their frozen croissants from the same source. So, Trader Joe's represents a huge cost savings.

O.K., these "Croissants" are really Pain au Chocolat, as anyone can see by the shape. Nevertheless, feel free to imagine yourself at a sidewalk cafe in Paris when eating these! These croissants are incredibly flaky and buttery, so light and airy, and the Callebaut chocolate is rich and delicious. Since there are four to a box, and each croissant contains 18 grams of fat, you might want to offer a few to family or friends. If you don't care what they'll do to your waistline or thighs, indulge and eat them all. They're terrific!

This is one product that outshines most home baked croissants. Yes, you can make your own Chocolate Croissants, but these are so good, why bother?

You'll find TJ's Chocolate Croissants in the freezer section.

Retro Ad with Recipe for Peanut Butter Sandwich Cookies: National Peanut Butter Day

Today is National Peanut Butter Day! Celebrate by making the recipe from this Retro 1982 Skippy Peanut Butter Ad for Peanut Butter Sandwich Cookies. This 40 year old recipe is easy and deliciious. I  use Skippy Peanut Butter for most of my peanut butter baking needs. 

Reese's Peanut Butter No-Bake Pie: National Pie Day

Today is National Pie Day! I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

DAGWOOD'S BLONDIES: National Blondie Brownies Day!

Today is National Blondie Brownies Day. Now this is a misnomer because Blondies aren't really brownies. Blondies are all about the butter and brown sugar, and as with their versatile cousin, chocolate brownies, you can add other ingredients such as macadamia nuts, cocounut, chocolate chips, pecans, and other goodies.

This year I'd like to celebrate National Blondie Brownies Day with a recipe that features Blondie, that wonderful comic strip woman known for her baking and sandwich making! Created in 1930 by Chic Young, Blondie and Dagwood appear together in blissful love and happiness in over 2300 newspapers all around the world and translated into 35 different languages in 55 countries and read by an estimated 280 million people every day.

This recipe isn't from the Blondie Cookbook (I posted a recipe from the cookbook for a Chocolate Sandwich, of course).  This recipe for Dagwood's Blondies is from the Lurpak Butter Company. Enjoy!

Dagwood’s Blondies

Ingredients
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 oz (1 cup or 16 Tablespoons) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla
3/4 cup chopped walnuts
2 cups semisweet chocolate chips or chopped dark chocolate

Directions
Preheat oven to 350°F.
Combine flour, baking soda and salt; set aside. On medium speed, beat butter and both sugars until pale and fluffy.
Add eggs, one at a time and then vanilla.
Lower speed and stir in flour mixture
Fold in nuts and chocolate chips or pieces.
Transfer batter to 9 x 13" non-stick or sprayed baking pan.
Bake for 45 minutes.
Cool completely in pan before cutting into 2-inch squares.